Cream of Cauliflower Soup
Yield
4 servingsPrep
25 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | large |
yellow onion
sliced very thin |
|
| ¾ | teaspoon |
salt
(as desired) |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | large |
cauliflower florets
cut into small florets |
*
|
| 2 | cans |
chicken broth
condensed |
*
|
| 2 | cans |
water
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | cup |
milk
whole |
|
| ½ | teaspoon |
white pepper
freshly ground |
|
| ⅛ | teaspoon |
nutmeg
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | large |
yellow onion
sliced very thin |
|
| 3.8 | ml |
salt
(as desired) |
|
| 45 | ml |
all-purpose flour
|
|
| 1 | large |
cauliflower florets
cut into small florets |
*
|
| 2 | cans |
chicken broth
condensed |
*
|
| 2 | cans |
water
|
*
|
| 1 | each |
bay leaves
|
*
|
| 237 | ml |
milk
whole |
|
| 2.5 | ml |
white pepper
freshly ground |
|
| 0.6 | ml |
nutmeg
freshly grated |
|
Directions
In large saucepan, heat olive oil over medium heat.
Add onion, lower heat to medium-low, sprinkle with ¼ teaspoon of the salt (if desired) and cook, stirring to keep from sticking until caramel brown in color, about 12 minutes.
Add cauliflower and cook 3 minutes, stirring often.
Add flour and cook, stirring constantly, 1 minute.
Add broth and bay leaf.
Bring to boil.
Reduce heat to simmer, partially cover, and cook until cauliflower is tender, about 10 minutes.
Remove bay leaf and discard.
Reserve about ¼ cup cooked vegetables for garnish.
Transfer soup in batches to blender or food processor and purée until smooth.
Return to pan.
Stir in milk, salt, and pepper.
Reheat until hot but not boiling, about 3 minutes.
Divide garnish vegetables among 4 bowls and pour soup over top.
Serve hot, sprinkled with nutmeg.
